Best Breakfast Crumb Cake Recipes

BLUEBERRY BREAKFAST CRUMB CAKE

Blueberry Breakfast Crumb Cake image

It's blueberry season in Florida. It's time to make an old-fashioned crumb cake, but updated with the addition of blueberries. That buttery, soft cake with juicy blueberries popping with sweetness is topped with a buttery, cinnamon-laden crumb topping that will have everybody coming back for seconds. Good for breakfast, brunch, lunch, dessert, any time... night or day!

Provided by lutzflcat

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 1h35m

Yield 8

Number Of Ingredients 20

Ingredients

cooking spray
1 ½ cups all-purpose flour
½ cup brown sugar
¼ cup white sugar
1 teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon salt
½ cup unsalted butter, melted
2 cups all-purpose flour
¾ cup white sugar
1 teaspoon baking powder
½ teaspoon salt
¾ cup milk
½ cup unsalted butter, melted
1 large egg
2 teaspoons almond extract
1 teaspoon lemon zest
1 ½ cups fresh blueberries
1 teaspoon all-purpose flour
1 tablespoon confectioners' sugar, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch springform pan with cooking spray. Line a baking sheet with aluminum foil.
Whisk flour, brown sugar, white sugar, cinnamon, allspice, and salt for topping together in a medium bowl. Pour in melted butter and stir with a fork until mixture resembles coarse crumbs. Set aside.
Stir 2 cups flour, sugar, baking powder, and salt for cake together in a large bowl. Whisk milk, melted butter, egg, almond extract, and lemon zest together in a separate bowl; add to the flour mixture and stir just until thick and smooth.
Mix blueberries with 1 teaspoon flour in a small bowl until coated. Gently fold into the cake batter. Spoon batter into the prepared pan and spread evenly to the edges. Sprinkle crumb topping over the batter until covered. Place the pan on the prepared baking sheet.
Bake in the preheated oven until a toothpick inserted into the center comes out clean and crumb topping is golden brown, 45 to 55 minutes. Cool in the pan on a wire rack for 30 minutes. Run a table knife around the inside of the pan before releasing it. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 596.8 calories, Carbohydrate 86.9 g, Cholesterol 86.1 mg, Fat 24.8 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 15.2 g, Sodium 305.6 mg, Sugar 43.2 g

BREAKFAST CRUMB CAKE

Breakfast Crumb Cake image

My grandma gave this recipe to my mom, who taught both my brother and me how to make it. I LOVE this cake for breakfast, and think that the crumbs are the best part of it! The cake is not too dense and I'm told that it goes well with a cup of coffe. Because I'm not a coffe drinker, I like it with a cup of peppermint tea.

Provided by Maureen Maguire

Categories Other Breakfast

Time 50m

Number Of Ingredients 9

Ingredients

2 c all purpose flour
3 tsp baking powder
1/2 tsp salt
1 c sugar
1/2 c oil
1/2 c milk
1 tsp vanilla extract
1 egg
1 tsp cinnamon

Steps:

1. In a med. bowl combine the first five ingredients. Remove 1 1/2 cups of the mixture and add the cinnamon. Reserve this for the crumb topping.
2. To the remaining crumbs, add the egg, milk and vanilla. Mix until combined and pour into a prepared 8"X8" baking pan. Sprinkle the reserved crumbs evenly over the top of the batter.
3. Bake @ 350* degrees for 30 minutes. Remove from oven and let cool.
4. This recipe can be doubled nicely, and baked in a 9"X13" pan. Be sure to increase the amount of crumb topping that you reserve to cover the larger sized cake.